Synopsis
In this age of back-to-home-and-hearth, acclaimed three-star chef Michel Roux reveals professional secrets of French sauce-making.
Michel Roux presents over two hundred classic and contemporary sauces that transform the humblest dish into a masterpiece. Included are recipes for his latest innovations and centuries-old classics, such as hollandaise and béchamel, making this small-format compendium indispensable. Beginning with the "mother sauces" that provide the foundation for dozens of others, Roux shows how sauces provide the endless variations and continuing appeal of French cooking. Packed with tips (such as "always add cold water to stock"), this updated edition features over one hundred new photographs and twenty-five new recipes with completely revised and updated text.
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About the Author
Michel Roux’s London restaurant, the Waterside Inn, consistently achieves Michelin’s three stars—the culinary world’s highest accolade.
Reviews
Classics reign in this age of back to home and hearth. French restaurateur Roux embraces this trend by presenting 200 traditional and new (but not nouvelle) sauces to cook and serve. Modern forms mix well with centuries-old liquid enhancements, such as hollandaise and bechamel. Moreover, the author accompanies the basic building blocks of sauces--stocks, for instance--not only with eminently practical tips but also with full-color, step-by-step photographs that leave no doubt of what to do when. Listen to his voice: "A sauce-maker is like a bartender mixing cocktails." And to his advice: Always add cold water to stock ingredients. Crush garlic in a mortar and pestle with a large pinch of coarse salt. This chef's counsel will open wide the eyes of even experienced kitchen hands. Barbara Jacobs
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Michel Roux Sauces
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Michel Roux Sauces
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Rizzoli International Publications, Incorporated, 1996
ISBN 10: 0847819701
ISBN 13: 9780847819706
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